Vegan Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered casserole of roasted sweet potatoes, cauliflower, and spinach with black beans and enchilada sauce, faster than traditional enchiladas. Hearty and vegetable-forward with savory spiced sauce. A family-friendly plant-based dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large head cauliflower (cut into small florets, or (2) 12-oz packages frozen)
- 2 medium sweet potatoes (peeled and chopped into 1 inch cubes)
- 1 medium red onion (chopped)
- 2 tablespoons olive oil
- 15 ounce can black beans (drained and rinsed)
- 2 cups fresh baby spinach (chopped)
- 15 corn tortillas (cut in half)
- 30 ounces vegan enchilada sauce
- Vegan Sour Cream (optional, for serving)
- avocado slices, lime wedges and fresh chopped cilantro (for serving)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1082mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1293mg
- Calcium
- 176mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1082MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.